Beauty and Blooms is a Midwest lifesyle blog featuring food, DIYs, and travel.

Pumpkin Chai Cupcakes

You know Thanksgiving is right around the corner when the grocery store sets up canned pumpkin displays! While I’ve never been a fan of the traditional pumpkin pie, I still enjoy picking up a few cans to incorporate into baked goods. This time around, made a twist on the popular pumpkin spice cupcakes and incorporated chai tea into the recipe!

The result was a warm, rich flavor that is perfect for the holiday! So make room on the dessert table this Thanksgiving for these delicious cupcakes! Bonus: They were made with a cake mix. Just one more reason to love these cupcakes!

Pumpkin Chai Cupcakes

Ingredients:

Cupcakes:

1 box white cake mix

1 C. canned pumpkin

½ C. chai tea

1/3 C. coconut oil, melted

2 eggs

2 Tbs. pumpkin pie spice

Buttercream:

1 stick butter, room temp

4 C. powdered sugar

1 tsp. pumpkin pie spice

1 tsp. cinnamon

pinch of salt

2 Tbs. milk

Candy Pumpkins

Directions:

Preheat the oven to 350˙ and place cupcake liners in the tins

Mix together the wet ingredients then add in the cake mix and pumpkin pie spice

Stir until well incorporated and spoon in the the cupcake tins

Place in the oven and bake for 20 minutes or until tops are slightly golden

Pull out of the oven and let cool

While the cupcakes cool prepare the frosting

Beat butter with a handmixer or kitchen aid until smooth and creamy

Slowly add in the powdered sugar, spices and salt

Add the milk, one Tbs at a time, until the frosting reaches your desired consistency